Reminiscent of a "mi-cuit" or "moelleux au chocolat"—a ubiquitous dessert item in France—Rouge's warm chocolate cake ($8) is the ultimate indulgence for the urban chocoholic. Combining the textures of a flourless chocolate cake and a souffle, it oozes a warm, gooey lava of melted dark chocolate. Dusted with powdered sugar and complemented with strawberries, mint leaves, chocolate sauce and crème anglaise, Rouge's rich volcano of chocolate is as decadent as it gets.

This swanky chocolate tower ($10) consists of a medley of textures. At the base lies a deceptively simple brownie-like cake; it is actually filled with strips of milk chocolate-hazelnut mousse. The white coffee ice cream placed on top of the cake is crowned with a taco-shaped nougatine stuffed with the same hazelnut mousse. Served with a dab of chocolate sauce and crème anglaise, this isn't just a cake, it's an architectural masterpiece.

This elegant French pastry shop offers the city's best flourless chocolate cake ($20 for the whole shebang). Substituting almond flour for the all-purpose stuff and keeping the recipe simple with a total of six ingredients is what makes this cake a standout. Garnished with fresh raspberries, every bite of this diminutive cake is packed with intense, dark chocolate flavor. You'll need a Maalox after this one.

Famous for its classic house-made ice creams, Franklin's cakes are also worthy of praise. The $4 dark chocolate cake, made by cookie goddess Marie Connell, was a wonderful surprise. Perfectly balancing fudge and cake, the rich chocolate pops with flavor when bathed in delicious raspberry coulis.

Pastry chef Adriana Paveglio says her dessert menu is all about traditional American flavors and ingredients. Stephen Starr's retro-inspired Jones serves its sweet $5 slice of all-American chocolate cake (courtesy of Duncan Hines) layered with homemade buttercream, sprinkled with chocolate syrup and served with a glass of cold milk.